Rigatoni with a tomato cream sauce. Can be frozen.

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Drain roasted peppers, reserving a small amount of the liquid. Cut peppers into strips.

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  • Combine prosciutto, cream, crushed tomatoes, vodka, roasted peppers with reserved liquid, parsley, garlic powder, sugar, salt and black pepper, and crushed red pepper in a saucepan. Cover. Cook over medium heat, stirring often, until the sauce comes to a boil. Reduce heat, and simmer for 30 minutes.

  • Meanwhile, cook pasta according to package directions. Drain, and transfer to a large serving bowl.

  • Stir cheese into the sauce. Stir sauce into rigatoni and top with peas.

Nutrition Facts

558 calories; protein 17.6g 35% DV; carbohydrates 53.5g 17% DV; fat 31.1g 48% DV; cholesterol 102.8mg 34% DV; sodium 1214.3mg 49% DV. Full Nutrition
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Reviews (86)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/20/2004
Delicious! I made this vegetarian without the prosciutto and it was terrific. Before I set up all the incredients in the saucepan however I sauteed a whole red onion in about 1 T salted butter. Then I deglazed the pan with the vodka and added all the other ingredients. A few other changes: I replaced the fresh parsley with fresh basil and replaced the garlic powder with an equal amount of fresh minced garlic. I also added about 2 1/2 cups diced baby portobello mushrooms. I followed some other reviewers' suggestion and only added 1/2 c grated Romano cheese because I didn't want the flavor to overpower the rest of the sauce. Next time I think I will just add a pinch of black pepper (even at 1/8 t it was too much) and maybe double the amount of red pepper flakes. This fed two very hungry souls with seconds for each of them and then there was still about half left to freeze. Thanks for a great recipe! Everyone requests this when they're coming over for dinner! Read More
(22)

Most helpful critical review

Rating: 2 stars
10/29/2003
All-in-all I was pretty unimpressed with how this recipe turned out. It was incredibly sweet...something I was NOT expecting. I don't know...I just thought it had a weird flavor. It wasn't completely unedible (in fact my roomate liked it alot)...it's just not "my thing". Probably not a helpful review but my review none-the-less!! Read More
(2)
126 Ratings
  • 5 star values: 104
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
01/20/2004
Delicious! I made this vegetarian without the prosciutto and it was terrific. Before I set up all the incredients in the saucepan however I sauteed a whole red onion in about 1 T salted butter. Then I deglazed the pan with the vodka and added all the other ingredients. A few other changes: I replaced the fresh parsley with fresh basil and replaced the garlic powder with an equal amount of fresh minced garlic. I also added about 2 1/2 cups diced baby portobello mushrooms. I followed some other reviewers' suggestion and only added 1/2 c grated Romano cheese because I didn't want the flavor to overpower the rest of the sauce. Next time I think I will just add a pinch of black pepper (even at 1/8 t it was too much) and maybe double the amount of red pepper flakes. This fed two very hungry souls with seconds for each of them and then there was still about half left to freeze. Thanks for a great recipe! Everyone requests this when they're coming over for dinner! Read More
(22)
Rating: 5 stars
03/07/2003
I am a BRAND NEW COOK who just discovered this site and this was the very first recipe I decided to try (I have always enjoyed Penne a la Vodka in restaurants). I am GLAD I DID because it was so EASY and came out so YUMMY!!! I had it with some friends and neighbors and it got great reviews by all! I LOVE THIS SAUCE!!! It froze well and then it tasted EVEN BETTER THE NEXT TIME I REHEATED IT! Thanks you so much, Angela, for sharing this easy and sumptious recipe. It was the perfect recipe for this beginning cook and I look forward to enjoying many more new recipes. TRY THIS ONE! It is RICH and HEAVENLY! ENJOY! Read More
(18)
Rating: 5 stars
01/20/2004
I have been looking for a great alla vodka recipe. I have finally found it. I made a few changes. I left out the proscuitto and the peas and used 3 - 4 fresh cloves of garlic instead of the powder. If I don't have fresh parsley. I use dried. Good Luck. Life is short so eat drink and be merry!! Read More
(12)
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Rating: 5 stars
07/06/2003
This was a wonderful dish! I added fresh garlic and left out the roasted peppers and it was just marvelous. My boyfriend almost ate a pound of rigatoni!!! Read More
(8)
Rating: 5 stars
07/23/2003
Tasty sauce. I forgot to add the Parmasean cheese which made the sauce a bit thin but still delicious. Read More
(8)
Rating: 5 stars
01/15/2003
This is an awesome recipe! I did not use the peppers and made a few other changes. Instead I just used red cayenne pepper fresh garlic chopped onions turkey sausage and pureed tomatoes. It was absolutely delicious - a big hit in my family. Try it! Read More
(8)
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Rating: 5 stars
02/22/2008
I have made this recipe for years love it every time! I dice the roasted pepper just a personal preference. The prosciutto definitely makes the dish. Tried to sub 1/2 and 1/2 for cream last time didn't come out as good - stick with the cream - it's worth it!! Read More
(8)
Rating: 5 stars
01/20/2004
This is an incredible sauce! I always double this... it freezes really well. I have served this to countless guests and always get rave reviews! Read More
(7)
Rating: 5 stars
05/19/2009
I was so impressed with this recipe. It was a breeze to put together and the outcome was so good. My husband and I thought this was one of the better pasta dishes we have had in a long time. The only thing I did differently was I added more peas than the recipe called for and extra crushed red pepper because we like more heat but other than that we followed the recipe. We will make this a staple in our house. Thank you for the great recipe Angchick! Read More
(7)
Rating: 2 stars
10/29/2003
All-in-all I was pretty unimpressed with how this recipe turned out. It was incredibly sweet...something I was NOT expecting. I don't know...I just thought it had a weird flavor. It wasn't completely unedible (in fact my roomate liked it alot)...it's just not "my thing". Probably not a helpful review but my review none-the-less!! Read More
(2)
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